Tex Mex Meatloaf

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Oh, meatloaf, you're so visually unappealing yet so tasty. It's one of my favorite meals to eat but I'd never dare serve it to company! Which is really silly because a good meatloaf recipe should be shown off - it's not easy to create one that's flavorful and moist. How many of us have choked down a super dry meatloaf before?

I love my mom's meatloaf (don't we all?) but I also love trying other versions. Meatloaf is almost like a burger - the possibilities are endless! I've shared recipes for both an All-American version and a Cajun version - it time for a Tex Mex version!

I know it's tempting to just do 2 pounds of beef but the mix of pork and beef helps keep the meat flavorful and moist. It's worth the combination! Since I removed the ribs and seeds from the jalapenos, we didn't find this spicy but instead more like a cross between chili and tacos. As always, spice is easily adjusted to your preference.

Meatloaf, in my opinion, should always be served with mashed potatoes. And I have the perfect mashed potato recipe to go with this meatloaf coming on Friday!

Tex Mex Meatloaf

1 pound ground beef (15%)

1 pound ground pork 

1/2 cup quick oatmeal

1 carrot, grated

1 egg

2 garlic cloves, minced

1 medium onion, chopped

3 jalapenos, finely chopped (remove the ribs/seeds to tone down the heat)

1.5 tablespoons chili powder

1 teaspoon cumin

1 chipotle pepper in adobo sauce, finely minced (note: 1 pepper - not 1 can!)

3 tablespoons tomato paste

1 teaspoon onion powder

1 teaspoon each salt and pepper

Preheat oven to 375.

Combine all the ingredients in a large mixing bowl and mix well with your hands. Shape the mixture into a loaf and place it in a loaf pan. Bake for 1 hour and 15 minutes or until internal temperature reads 160 degrees F.

Remove from oven and cover loosely with foil for 10-15 minutes before slicing.

Source: slightly adapted from Cowgirl Chef by Ellise Pierce